sflcowboy78

Recipes 

Rahr our local brewery out here has a beer called winter warmer. this beer is great and does not have a cider taste at all. they use 300lbs of cane sugar in a 50bbl batch this comes out to a little less that a pound per 5 gallons.

__________________
"The easiest way to spot a wanker in a pub is to look around and find who's drinking a Corona with a slice of lime in the neck."
-Warwick Franks

Bottled - I drank it all...
Primary #1 - Apfelwein 5 gal
Primary #2 - Pomegranat Apfelwein 5 gal
Primary #3 -
Planning - Irish Red, Stout???, more Apfelwein

I am a little behind but 10 gallons to date

cubbies

Recipes 

This is exactly the point. Will sugar make your beer taste cidery? Sure. If you use too much and do not properly balance malt with sugar, yeah it is not going to taste right, and probably taste cidery. If you use a proper portion and pitch proper yeast, it is fine to use some cane sugar. 3lbs I would say is reaching the upper limit for a 5 gallon batch.

EdWort

Recipes 

It must be the Drinkability.....

__________________
Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

Follow me on Twitter

tom777

Recipes 

I've brewed a few of the can+kilo kits when I first started brewing earlier this year. A couple of these turned into outstanding beer. Coopers Australian Pale Ale and Brewmart Czech Pilsner kits come to mind first. Most of the others weren't bad -- just "ordinary" you might say. I can't say I ever had what I would call a "cidery" taste to any of these. Using dextrose rather than cane sugar probably helped a little bit there.

onejdn

Recipes 

I made an extract IPA a while back and didn't was sent the wrong amount of extract (I was a lb short) so I used 1/2lb of corn sugar. It was one of my better extract beers. It came out close to my target O.G. and finished quite nicely. I was actually thinking of brewing it again.

dontman

Recipes 

Every book I have read has said "too much" sugar can give beer a cidery taste. Most often I see folks like Papazian and Palmer recommend that sugar be no more than 10-15 % of the fermentables.

I think in the forums people just tend to distill (pardon the pun) that info down to "sugar = cider taste" neglecting the important part of the message which is, in moderation, sugar and other adjuncts are good.

__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

PseudoChef

Recipes 

I hate to come out like this, but I love you.

Yooper

Recipes 

Awwwwwww. You two are so cute together!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Yooper

Recipes 

I'm not anti-sugar, but I don't use it very often. The reason is simple- I usually make fairly low OG session beers. Even my IPAs tend to be of a moderate OG, and I need the malt to balance the hops. I also have a tendency to overattenuate- often down to 1.008 or so even if I mash at 153-154. My non-IPA and APA beers tend to be American ambers, and occasionally a British ESB or a mild. I've used dextrose in a cream ale, in a Belgian pale ale, and in a DIPA but I can't think of any other times I have.

I think the key to a good beer is balance. A well-designed recipe is the key. Just like you wouldn't use 2 pounds of black patent in a stout, you might not want to use 2 pounds of simple sugar in a pale ale. It doesn't mean it's not an ok ingredient, but it's all about the proper amount in the recipe and not just to boost ABV. I also wouldn't add 2 pounds of malt extract in a recipe just to boost ABV- I'd look at in the context of the recipe.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

ohiobrewtus

Recipes 

lmao

rotfl

__________________